Choron (a la Choron ) refers to a garmish made from artichoke hearts (artichoke bottom) filled with green peas or aspragus with balls of potatoes. Sauce Choron is made from Bearnaise sauce with tomatoes.
Description
'Choron' is a classic French sauce that is a variation of Béarnaise sauce. It is typically made with a reduction of vinegar, wine, tarragon, and shallots, which is then combined with egg yolks and butter to create a rich and creamy texture. Choron sauce is known for its tangy and herbaceous flavor profile, making it a popular choice to accompany grilled meats, fish, and vegetables. The sauce has a smooth consistency and a light pink color, adding a touch of elegance to any dish it is served with.
Application Areas
Treatment and Risks
- Choron sauce should be consumed in moderation due to its high fat content from the butter.
- Individuals with a sensitivity to eggs should avoid dishes with Choron sauce.
Examples
- Grilled filet mignon with Choron sauce
- Grilled salmon topped with Choron sauce
- Braised artichokes served with Choron sauce
Similar Concepts and Synonyms
- Béarnaise sauce
- Hollandaise sauce
- Tarragon sauce
Articles with 'Choron' in the title
- A la choron: A la choron: a la choron refers to a garnishing made from artichoke hearts filled with peas or asparagus with potato balls and Choron sauce for tournedos and noisettes
Summary
Choron sauce is a classic French sauce that is similar to Béarnaise sauce, made with vinegar, wine, tarragon, and shallots. It has a tangy and herbaceous flavor, perfect for accompanying grilled meats, fish, and vegetables. However, it should be consumed in moderation due to its high fat content and may not be suitable for individuals with egg sensitivities.
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